OK, I know what you’re probably imagining. But don’t let the name fool you into think today’s pasta is some ultra foodie combination of smoked meat and prawns, this dish is very legit and very very tasty.

While this dish might seem like a typical olive-oil based pasta, the addition of the pastrami-poached-prawns really works to create just the right amount of meatiness here. Perfectly soaking up the rich, smoky, salty hits of pastrami, I can’t imagine eating a non-pastrami’d prawn ever again.

Pulled together with fork-tender mixed greens from Chickabiddy Acres and masterfully prepared strands of delicate spaghetti, this is a plate of pasta I will drooling for all week.

Held together on a sesame bun with a perfectly balanced, sweet BBQ sauce, melted mozzarella cheese and laced with caramelized onions, this is exactly why pulled pork was meant to be in sandwich form. (Served with fries/salad $12)

For me, the perfect sandwich is one that stays in tact after a few bites and inevitable french fry break; and this pulled pork beauty is just that kind of sandwich.

In this case, it’s the melted mozzarella that literally seals-the-deal, binding everything together with cheesy goodness so even when the sweet tomatoey BBQ sauce starts to soften the surrounding bun (yes I’m drooling right now too), you can still pile this sandwich in without losing a single caramelized onion or stray shred of pork to the plate–or worse, floor.

Pick it up. Put it down. Whatever. All I know is you should probably just eat it.